Vegetable Soup in the Colour Green
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18 people made this
A rich garden soup with dark leafy green veggies like spinach and lettuce. Simmered with onion, carrot and celery. Pureed for a smooth and tasty soup.
6 cups vegetable stock
1 onion, diced
1 carrot, sliced
2 stalks celery, sliced
1/4 cup white rice
1 1/3 cup fresh spinach, washed and diced
2 heads little gem or other small lettuce, well rinsed and torn into pieces
2 handfuls chopped fresh flat leaf parsley
salt and freshly ground black pepper, to taste
1 pinch cayenne
- In a large saucepan add the stock, onion, carrot, celery and rice. Bring to the boil, cover then cook for 15 minutes or until rice is tender.
- Place spinach, lettuce and parsley in small saucepan. Cover with water then bring to the boil. Drain immediately then add to soup. Season with salt, black pepper and cayenne.
- Puree in blender until smooth. May be thinned with more stock. Serve immediately or refrigerate overnight.
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